Chocolate and Liquorice Tart

 

Bourbon Biscuit
Ingredients (for the biscuit):
200g Lescure Unsalted butter
80g Caster Sugar
20g Soft dark brown sugar
2 Medium eggs
300g T45 Germain Viron Flour
100g Valrhona Cocoa powder
1 tsp baking powder

Ingredients (filling):
50g Valrhona Caraibe Chocolate
100g Lescure Unsalted butter
150g Icing Sugar
50g Soft Dark brown sugar
1 tsp milk
20g Valrhona Cocoa powder

Method:
Cream the butter and sugars together in a large bowl until soft and fluffy. Mix in the eggs, then sift the flour, cocoa and baking powder and stir to combine until the mixture comes together into a smooth dough. Wrap the dough in cling film and chill for atleast 30 minutes.

Preheat the oven to 180 degrees and roll the dough out on a lightly floured surface. Use a sharp knife to cut the dough into small rectangles.

Transfer the biscuits onto the lined trays, leaving a small gap between each one. Use a fork to make little dots along the length of the biscuits and put in the fridge for around 15 minutes.

Put the trays in the oven and cook for 10-12 minutes until the biscuits are just firm to touch and not soft. Scatter over a few teaspoons of caster sugar and leave to cool on the trays.

To make the filling, melt the chocolate in a heatproof bowl set over a pan of just simmering water. Remove the bowl from the pan and leave to cool slightly. Beat the butter in a large bowl with a wooden spoon until really soft, then gradually sift in the icing and brown sugars, beating until you have a fluffy consistency. Sift in the cocoa powder, pour in the melted chocolate, and stir to combine.

Sandwich the cooled biscuits together with the chocolate filling.

Chocolate and Liquorice Tart
Ingredients (for the tart):
300g Bourbon biscuits
300g Valrhona Araguani chocolate
1 tsp pure liquorice lozenges
300ml Lescure whipping cream
50g Lescure Unsalted butter
40ml water
Handful of Fresh As Freeze Dried Liquorice

Method:
Preheat oven to 200 degrees and lightly grease a tarte maison tin. Blitz the biscuits and and butter to a damp, finely ground rubble and tip the mixture into the tin and press it onto the base and up the sides. Bake in the oven for 15 minutes and allow to completely cool.

For the filling, chop the chocolate into a heatproof bowl and set aside until needed. Put the lozenges into a saucepan with the water and bring to the boil. Stir to dissolve the lozenges, this will take a little while, then stir in the cream. Heat until the cream starts to bubble at the edges and pour it over the chocolate in a bowl. Let the cream melt the chocolate for 30 seconds, then whisk to a smooth glossy ganache. Pour the ganache into the tart case and level out. Leave to cool for atleast 4 hours and crumble the freeze dried liquorice over the tart.

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